FindTrial
Sign In

Effects of thermo-oxidised oils on lipid peroxidation in human dietary fats

Effects of thermo-oxidised oils on lipid peroxidation in human dietary fats

Status
Recruiting
Phases
Unknown
Study type
Interventional
Source
ChiCTR
Registry ID
ChiCTR-IOR-16007685
Enrollment
Unknown
Registered
2016-01-01
Start date
2016-01-01
Completion date
Unknown
Last updated
2017-04-18

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Effects of thermo-oxidised oils on lipid peroxidation in human dietary fats

Interventions

Flaxseed oil:Youxiang fried by flaxseed oil
Palm olein oil:Youxiang fried by palm oil
control group:none

Sponsors

Ningxia Medical University
Lead Sponsor

Eligibility

Sex/Gender
All
Age
6 Years to 20 Years

Inclusion criteria

Inclusion criteria: 1. Healthy people without any diseases, as well as or disordered nutrient digestion or metabolism; 2. Body mass index (BMI) is normal according to their age; 3. No deep-frying diet for recent 3 months.

Exclusion criteria

Exclusion criteria: 1. With any chronic or acute disease; 2. Obesity or malnutrition.

Design outcomes

Primary

MeasureTime frame
malondialdehyde (MDA);superoxide dismutase (SOD); trans fatty acids (TFA);micronucleus rate;—

Countries

China

Contacts

Public ContactCai Huizhen
18169010183@163.com+86 18169010183

Outcome results

None listed

Source: ChiCTR (via WHO ICTRP) · Data processed: Feb 4, 2026